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Erachi Choru/Meat Pulao/Malabar Meat Rice
Erachi Choru/Meat Pulao/Malabar Meat Rice

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We hope you got benefit from reading it, now let’s go back to erachi choru/meat pulao/malabar meat rice recipe. To make erachi choru/meat pulao/malabar meat rice you need 30 ingredients and 19 steps. Here is how you achieve it.

The ingredients needed to cook Erachi Choru/Meat Pulao/Malabar Meat Rice:
  1. You need 1/2 kg Mutton - cut into medium size pieces
  2. Use 3 Onion (sliced) -
  3. Take 2 tomato (sliced) -
  4. You need 1 tbspn ginger paste -
  5. Prepare 1 tbspn garlic paste -
  6. Get 3 chilly (slitted) green -
  7. Provide 3 curry leaves - springs
  8. Get 1/2 tsp turmeric powder -
  9. Use 1 tsp chilly red powder -
  10. Prepare 2 tsps coriander powder -
  11. Use 1/2 tsp fennel powder -
  12. Prepare 1 tsp garam masala powder -
  13. You need 1 cinnamon stick -
  14. Provide 3 nos cardamom -
  15. Prepare 4 nos cloves -
  16. Provide 3 oil - tbspns
  17. Get as required salt -
  18. Prepare 3 cups Biriyani rice (preferably jeerakashala or kaima rice)-
  19. Use 1/2 Onion (sliced) -
  20. Get 1 tomato (sliced) -
  21. Provide 1 cinnamon stick -
  22. You need 6 nos cardamom -
  23. Take 6 nos cloves -
  24. Take 1 bay leaf -
  25. Take 3 tbsps coriander leaves - (chopped)
  26. Provide 2 mint leaves - tbspns (chopped)
  27. Get 1/4 cup ghee -
  28. Get 1 tbspn lime juice -
  29. Provide 3 cups coconut milk water rice / hot - or enough to cover the .
  30. Use to taste salt
Instructions to make Erachi Choru/Meat Pulao/Malabar Meat Rice:
  1. Wash and clean the meat thoroughly.Keep drained.
  2. In a pressure cooker,heat oil,add whole spices and let it crackle.
  3. Add sliced onion and saute till it turns translucent.
  4. Add ginger,garlic paste, curry leaves and green chillies.
  5. Add sliced tomatoes and saute till it turns mushy.
  6. Add all  spice powders, salt and stir well.
  7. Then add mutton and mix well that all the meat get covered with the masala.
  8. Add little water, check salt and cook the meat till 4-5 steams.
  9. Open the lid and Check if it is done, it should be cooked but not break apart and the gravy should not be watery.
  10. Cook for few more minutes with lid open, switch off the flame and keep the gravy aside.
  11. Wash and soak rice in water for 1/2 an hour. Then drain.
  12. Heat ghee in a large/biriyani pot, add whole spices and sliced onion, saute well.
  13. Add the rice and saute for sometime.
  14. Add the meat gravy and mix well with rice.
  15. Add sliced tomato,coriander leaves and mint leaves and mix well.
  16. Add coconut milk or hot water and add salt if required.
  17. Add lime juice, mix well and  bring it to boil.
  18. Cover and cook for about 20 minutes on low flame till all the water runs dry  giving a stir occasionally.
  19. Serve hot with raita and pickle.

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